Spinach and Artichoke Tortellini Soup

Do you love spinach and artichoke dip? I do! Well here is one you can eat with a spoon. It is another "Souper Supper" tortellini soup. I love one pot, easy meals. You know the kind that you can make on a weeknight in less than 30 minutes. I also love the combination of spinach, artichokes and cheese. Whoever created spinach and artichoke dip was a genius. I usually make a copycat recipe for Houston's spinach and artichoke dip. It uses marinate artichokes, Parmesan and mozzarella cheese; this is where I pulled inspiration for this great soup. It is so easy. You start with a saute of onion, garlic and artichokes. Season with red pepper and Italian seasoning; adding some of those flavors you would find in marinated artichokes. Then you add chicken broth to boil the tortellini. Most of the cheesy goodness is in the spinach and cheese tortellini. When the pasta is almost cooked you add the fresh baby spinach. The finishing creamy touch is half and half. I did add some parm for a cheesy garnish. It is so so good! In fact I have made it twice. Dear sister loved it too. The second time she said, "This is even better than I remember." So you have to try it now. One more thing this soup is like all the other tortellini soups, they are great leftovers. The flavor seems to blend and really infuse the tortellini by the next day! All in all this is another delicious, speedy, dip-able, weeknight supper soup.

Spinach and Artichoke Tortellini Soup

Servings: 4 to 6

Ingredients

1 Tbsp. olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 tsp. kosher salt
Black pepper (3 to 4 grinds)
1/8 tsp. red pepper flakes
1/2 tsp. Italian seasoning
1 can quartered artichoke hearts, drained
6 cups fat-free, unsalted chicken stock

9 oz. package spinach and cheese tortellini

5 oz. bag of fresh baby spinach

1/2 cup half and half

Parmesan, shredded to garnish

Directions

Place 3-1/2 quart soup pot on medium high heat, add olive oil and onion. Saute until onion is translucent and begins to brown. Add garlic, salt, peppers and Italian seasoning saute 1 minute. Add artichokes and saute 1 or 2 minutes. Add broth and bring to a boil. Add tortellini, simmer 4 minutes. Add spinach and continue to simmer 4 more minutes. Add half and half and taste for seasoning, adjust to taste. Do not let the soup simmer after adding the half and half. Keep warm on low heat. Serve garnished with Parmesan.

Linking to:

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Cauliflower and Artichoke Salad

You know how everyone is using cauliflower as a substitute for everything? Well I don't know if I could ever give up rice, potatoes and grains for just cauliflower but sometimes it just works. This is definitely one of those times. I got the bright idea to take a family favorite Artichoke and Rice Salad and make it over with cauliflower. My family has been making this rice salad since dear sister and I were in 4-H. We didn't raise farm animals in 4-H. We cooked, made napkin rings and neat nighties(pajamas). We also competed in 4-H cooking contests. In fact, dear sister won a rice cookery contest with this inspiration recipe for Artichoke and Rice Salad. Now our memories are not what they use to be; so there is some debate as to where this recipe came from. I say it came from a cookbook called Pirate's Pantry that fell apart and was tossed. Dear sister said it came from one called Pots, Pans and Pioneers. I included that recipe below. One thing we agree on is we added some green olives to the recipe. The original recipe gets most of it's flavor from a box rice mix, curry powder, artichokes, green onions and olives. Since I substituted cauliflower for the rice mix; I added chicken bouillon, carrot, garlic and parsley to my salad. It works really well. I really enjoyed it. It has the same mild curry flavor but it is nice and crunchy. It has a similar texture to coleslaw. I loved the texture and flavor. This salad would be a great pot luck salad. Delicious with grilled foods or just a light lunch all by its self. Mom was really impressed and wanted the recipe. Dad tried it and said it was good. Dear sister said it was very good but her favorite is still the original rice salad. So there you go! I am giving you two salads in one post. You can choose your favorite.

Cauliflower and Artichoke Salad

Serves 6 to 8

Ingredients

5 cups cauliflower, florets

1 small carrot, peeled and roughly chopped

1 garlic clove, minced

1/2 cup light mayonnaise

1 tsp. low sodium chicken bouillon

1/2 tsp. curry powder

1/8 tsp. turmeric

1 Tbsp. parsley, chopped

1/2 green bell pepper, diced

1 small jar marinated artichoke hearts, drained liquid reserved

2 green onions, sliced

1/4 cup sliced green olives with pimentos

Kosher salt, to taste (optional)

Dash white pepper, to taste

Direction

Place cauliflower and carrot in a blender. Fill blender container with water and pulse until cauliflower resembles grains of rice. Drain in a colander, pat dry and set aside.

In a serving bowl add garlic, mayonnaise, reserved artichoke liquid, chicken bouillon, curry powder, turmeric and parsley; stir to combine. Add cauliflower mixture, bell pepper, artichokes, green onions and olives; stir until mixed well. Season to taste with salt and pepper. Refrigerate until ready to serve.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday

Spinach Artichoke Soup

This is a recipe I re-invented after seeing a recipe in Cuisine at Home. The original recipe used heavy cream and whole milk. I lightened it up by using more stock and half and half. In fact, I have used fat free half and half and it is delicious. I also substituted some pantry staples for other ingredients. I use onion for leeks, frozen spinach for fresh, and vermouth for wine. I like using vermouth because it is a fortified wine and adds some herbal notes you don't find in wine. It is a deliciously creamy soup with all the flavor of the iconic dip we all love. Dear sister tried it and loved it. She did point out that bow-tie pasta would be great in this soup. I have to admit she has a point there. I am sure it would be great. But I think I will save the carbs and keep making it as is. It is a great warm soup to celebrate the fall weather coming in.

Spinach Artichoke Soup

Serves: 6

Ingredients

2 Tbsp. olive oil
1 medium onion. chopped

2 cloves garlic, minced

1 large boneless skinless chicken breast, diced

1 (13.75 oz) can artichoke hearts in water, drained and quartered

2 Tbsp. all-purpose flour

2 Tbsp vermouth (or white wine)

4 cups low-sodium chicken stock

10 oz frozen spinach, thawed

1⁄2 cup grated Parmesan (plus more for garnish)

1 cup half and half (fat free works too)

Salt, black pepper and red pepper flakes to taste
1/16 tsp ground nutmeg
3 or 4 dashes hot sauce

Directions

Sauté onions and garlic in oil in a large pot over medium-high heat until onions are soft, about 2 minutes.  Season chicken with salt, black pepper and red pepper flakes. Add chicken and artichokes to pot; sauté 2 minutes, until chicken is no longer pink. Stir in flour and cook for 1 minute.

Deglaze pot with vermouth, scraping any bits from the bottom of the pot. Stir in broth, bring to a boil. Reduce heat to low, add the spinach and Parmesan, and stir until cheese melts. Turn off heat and add half and half. Taste and adjust seasoning before serving. Serve garnished with more Parmesan.

Linking to:

Miz Helen's Country Cottage: Full Plate Thursday

My Turn for Us: Freedom Fridays

My Mixing Spoon: Random Recipe Roundup Linkie Party

Ms. enPlace: See Ya in the Gumbo

Call Me PMc: Marvelous Mondays

The Chicken Chick: Clever Chicks Blog Hop

The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays

Jam Hands: Recipe Sharing Monday

Anyonita Nibbles: Tasty Tuesdays

Dizzy Busy and Hungry: Wine'd Down Wednesday

Buns In My Oven: What's Cookin Wednesday

Call Me PMc: Saturday Dishes - Soups

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Artichoke and Brie Burgers

Last week my sister and I had burgers on the brain. We decided to put her grill to work again. We made Grilled Vegetables and a new burger creation. This burger is inspired by a Baked Brie and Artichokes from the Sugarfree New Orleans Cookbook(see bonus recipe below). We have made the Baked Brie as an appetizer time and time again. Brie is a creamy almost buttery cheese that melts really well. It pairs really well with the artichokes, garlic and basil. I know it is great spread on crackers why wouldn't it be a great creamy topping for a burger. Well I am here to tell you it is amazing on a burger. The melted brie replaces the creamy condiments you would normally put on a burger. The artichokes are a little briny so they make a good replacement for pickles. Finally I think the 90/10 ground beef has just the right amount of fat. I know most people suggest 80/20 but I find it causes lots of flare ups on the grill. The 90/10 beef was juicy and no flare ups. I will use it again for my burgers.

Artichoke and Brie Burgers

Serves: 2

Ingredients

12 oz ground beef, 90/10

3/4 tsp kosher salt, or to taste

1/4 tsp black pepper, or to taste

1/8 tsp red pepper flakes, or to taste

2-1/2 tsp dried basil, divided

1 (15 oz) can artichokes, drained(squeeze the excess liquid out) and chopped fine

2 Tbsp olive oil

3 tsp garlic, minced

Cayenne pepper, to taste

6 slices Brie cheese

2 hamburger buns, halved

Mayonnaise

Directions

In a bowl, combine artichokes, olive oil, garlic, and 2 tsp basil; mix thoroughly. Season with salt and cayenne pepper and set aside. This will make more artichoke spread than you need.

In another bowl, combine beef, salt, peppers and 1/2 tsp basil; mix thoroughly. Form into patties a little larger than the buns. Make the patty thinner in the middle than at the edges for even cooking. The burgers will plump as they cook.

Preheat the grill to medium-high heat. Cook the burgers, 4 to 5 minutes. Flip the burgers and cook another 2 minutes.

Top each burger with 1 to 2 Tbsp artichoke mixture and 3 slices of brie. Cook another 2 minutes or until cheese is melted and the burger is cooked to your desired doneness.

Meanwhile, spread each cut side of the hamburger bun with a very thin layer of mayonnaise. Place on the grill just to toast about 1 minute; watch carefully, remove when you see grill marks.

To assemble; place the burgers on the roll bottoms, and set the roll tops in place. Enjoy!

Bonus Recipe: The inspiration for this burger.

Baked Brie and Artichokes

Source: Sugarfree New Orleans Cookbook

Ingredients

1 small round Brie cheese

1/3 cup artichoke hearts, drained and chopped

1/2 tsp minced garlic

1/4 tsp chopped basil

1 tsp olive oil

Salt and cayenne to taste

Directions

With a sharp knife, slice the Brie horizontally to form two rounds. Fit the bottom half into a greased baking dish not much bigger than the Brie itself.

Mix the well drained (squeeze the excess liquid out) and finely chopped artichoke hearts with the garlic, basil, olive oil, salt and cayenne. Spread this mixture evenly on top of the Brie bottom. Put the top of the Brie back on. Bake this at 350F for about ten minutes or until the cheese is melted at the edges.

Linking to:
Buns in My Oven: What's Cookin Wednesday
Mondays with Countrified Hicks
Ms. enPlace: See Ya in the Gumbo
Taste and Tell Blog: Taste and Tell + 40 Soups, Stews and Chilis
The Chicken Chick: Clever Chicks Blog Hop
This Gal Cooks: Marvelous Mondays Link Party

Italian Artichoke Casserole

The Thanksgiving weekend is over. I have had my turkey sandwich and the leftover turkey went into the Gumbo pot. There is a little Butternut Squash Parsnip Soup and Italian Artichoke Casserole left. I realized today I forgot to post the casserole recipe. My mom has been making this for years. The original recipe only used one can each of green beans and artichoke hearts. It was more of a bread stuffing that way. We have added more veggies and it makes for a very delicious side. Very different from the usual green bean casserole. I hope you will try it. Makes a great potluck dish.

Italian Artichoke Casserole

1 pinch of cayenne and black pepper

1/2 cup olive oil

Several cloves of garlic, chopped (2 tsp)

1 medium chopped onion

1 cup snipped parsley

3 cans green beans, drained and chopped

3 cans artichoke hearts, drained and chopped

1 cup seasoned bread crumbs

1 cup grated Parmesan cheese

Saute onion, garlic and parsley in olive oil.  Add green beans; cook 5 minutes.  Add artichoke hearts and mix.  Add bread crumbs and cheese; mix well.  Spoon in slightly greased 2 quart casserole.  Bake at 350 degrees for 30 minutes. 

8 Servings

Nutrition Facts per Serving: Calories 273.7; Total Fat 18.6 g; Saturated Fat 4.6 g; Polyunsaturated Fat 2.4 g; Monounsaturated Fat 11.3 g; Cholesterol 10.0 mg;   Sodium 992.8 mg; Potassium 93.1 mg; Total Carbohydrate 18.8 g; Dietary Fiber 2.6 g; Sugars 4.4 g; Protein 9.1 g.

Spinach and Artichoke Hummus

I really like traditional Hummus at my local Greek restaurants. But one day I discovered all the different variations chefs are out there creating. In an issue of Food Network Magazine I learned about The Wild Pea. They are creating unusual flavors like Buffalo Wing Hummus and Pizza Hummus. Both wonderful, the recipes were in the magazine. This inspired me to start experimenting with my own flavors. Below is my recipe for Spinach and Artichoke Hummus. It is lighter in texture than most hummus. The flavor is great, a little like hummus, a little like artichoke spread. Great with veggies or warm pita. I hope you enjoy it as much as I do.

Spinach and Artichoke Hummus

Makes 2-1/2 cups; Serves 10

3 Tbsp of tahini

2 cloves garlic, minced

1 can garbanzo beans (drained, reserve liquid)

1 can artichoke hearts (drained, and squeezed to remove liquid)

Handful of baby spinach leaves

Juice of one small lemon (3 Tbsp)

Pinch of red pepper flakes

1/2 tsp. kosher salt or to taste

Drain can of garbanzo beans, reserving 1/3 cup of the juice from the can. Add the beans, tahini, artichokes, lemon juice, garlic, salt, and red pepper to food processor. Blend until smooth adding reserved liquid. You can adjust the amount of liquid depending on how thick you like it.  Add spinach and process until you see little flecks of green. Serve with pita or veggies for dipping.

To serve: I spread hummus on a plate or platter. Make a moat in the hummus with the back of a spoon. Drizzle moat with olive oil. Sprinkle with red pepper flakes. In the very center place a half of a artichoke, two garbanzo beans and one baby spinach leaf.